Chicken Curry – The Royal Curry Club

Serves 6-8 as a main dish

This Chicken Wings Curry is great for a large family or gathering of friends. Lots of chicken, lots of butter and lots of chilli; fill up the pot and let everyone tuck into this rustic Punjabi home-style curry.

What you need…
• 125g butter
• 20 green chillies, chopped
• 6 medium-sized onions, roughly chopped
• 8–10cm piece of ginger, roughly chopped
• 2 whole garlic bulbs with cloves, roughly chopped
• 800g chopped tomatoes
• 1.5 teaspoon salt
• 0.5 teaspoon turmeric
• 1 teaspoon cumin seeds
• 2kg skinless chicken wings
• 2 cups boiling water
• 1.5 teaspoon garam masala
• large bunch coriander, chopped

How you make it…
1. Heat butter in a pan to a medium heat. Add chillies, onions, ginger and garlic, and cook until onions are golden brown.
2. Turn down the heat and add tomatoes, salt, turmeric, cumin seeds. Cook until the butter starts to rise to the edge of the sauce.
3. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5–8 mins to dry out the water.
4. Add the water, the garam masala and coriander and cook on high heat for 5 minutes. Turn down the heat to low and simmer for another 15 minutes. The butter will rise to the surface.
• Recipe courtesy Desi Indian, Greenwich Market

CHEF’S TIP This is beat as a slow-burner but if you are really in a rush you can turn up the heat.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
What food does Icarus avoid?… hot wings.

Serves 4 as a main dish

The staple of every Indian restaurant: the classic Chicken Curry. Take a good serving of your Base Curry Sauce, add some chicken, a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• salt to taste

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 10 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for five minutes.
7. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
There’s loads of flavour in the stems of the coriander, so add them to the sauce when cooking and keep the leaves for garnish. To release the aroma from the leaves bruise them by gently rubbing them between your thumb and forefinger.

**Chicken Curry**, the staple dish of all Indian restaurants.

If you like this you should try our…
Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Rogan • Chicken Tikka Masala • Prawn Rogan
Spice lovers are like Russians. They are always in a curry.